INGREDIENTS

INSTRUCTIONS

With a vegetable peeler, remove peel from lemons in long strips. Drop
strips in a saucepan of boiling water and cook for 2-1/2    minutes.
Remove from water. When cool enough to handle, scrape any remaining
white pith off back of lemon strips. Cut into 1/8 x 2 inch slivers.
Place in a bowl and toss with coarse salt. Let sit at room  temperature
for 1 hour.  Clean chicken well. Remove excess  fat. Cut breasts in
half, removing  center cartilage. Fan  out the fillets on back of
breasts. Place  breasts in a bowl and pour 1/4 cup lemon juice over
them. Let rest  for 30 minutes.  Place oil and margarine in a 3 quart
microwave-safe casserole. Cover;  cook on high for 30 seconds. Add
onion, garlic, crystallized and  powdered gingers, turmeric and broth.
Stir well. Return to microwave  and cook, covered, on high for 5
minutes.  Add lemon peel, olives, remaining lemon juice and 2
tablespoon  parsley to casserole. Stir and cook sauce, covered, on high
for 2  minutes.  Drain chicken. Place in casserole in one layer,
covering with sauce.  Cook, covered, on high for 8 minutes or until
breasts are tender but  not overcooked.  Place chicken in 4 shallow
bowls. Spoon sauce and vegetables on top;  garnish with remaining
parsley.  Posted to MM-Recipes Digest  by "Beth Ide"
<rev_ide@email.msn.com> on  Aug 28, 1998

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